This recipe came from my mom. It is really tasty, and easy to make ahead of time. I use canned sauce because it tastes better than my own, but one day I will perfect it.
Chicken and Onion Enchiladas (for 2-3 people with leftovers)
There isn't much cheese because my fiance prefers none on top to reduce the fat content)
2 medium boneless skinless chicken breasts
1 medium onion, chopped
2 cans Old El Paso Enchilada sauce (Medium is best)
1c shredded cheddar cheese, sharp, reduced fat
6 soft Tortillas, medium size or 10 small size (I recommend the lowfat tortillas from Tortilla factory, they're not dry and gross like most lowfat ones)
Sour cream (fat free) and salsa if desired
- Heat oven to 375c
- Boil the chicken in water, you may need to add a touch of olive oil to keep it from boiling over.
- While the chicken is boiling, heat up a small amount of olive oil in a separate pan and sautée the onions until they're not-quite-but-almost soft.
- Once the chicken is done boiling, remove the chicken from the water and let it drain.
- Shred the chicken using 2 forks. You can cut the chicken into fajita-like chuncks too, but trust me, its better if you shred it. This is best done right after draining the chicken, its easier.
- In a bowl, mix 1.5 cans of the enchilada sauce, 1/2 cup cheese, salt and pepper to taste. Then add the chicken and onions. Mix well.
- Spoon the mixture into the tortillas and wrap, placing the open end of the enchilada facing the bottom of a greased baking dish.
- Once all the tortillas are in the dish, pour the remaining enchilada sauce over the tortillas. Sprinkle with remaining cheese.
- Bake uncovered in the oven for 15-20 minutes until warm.
- Serve with salsa and sour cream (fat free) on the side as desired.
- Meijer Organic's Black Bean Refried Beans with a little cheese and fat free sour cream on top. SO GOOD!
- Regular refried beans
- Red beans and rice, the boxed kind by Zataran's is pretty good
- Spanish Rice (recipe for this soon, but I did not make this tonight)